Chocolate Chai Meringues

Directions

1. Preheat the oven to 175F (or 200, or as low as it will go).
2. Smash open the cardamom pod and remove the seeds. Grind the cardamom seeds, clove, allspice, peppercorn and tea in a mortar and pestle or a small coffee grinder until well crushed.
3. Combine the crushed spice mixture, cinnamon and sugar in a food processor or heavy-duty blender and pulse until everything is powdered. Let the dust settle for a couple of minutes before attempting to remove the lid - your lungs will thank you!
4. Start whipping the egg whites in a stand mixer or with a handheld mixer until you get a foam, then gradually add the sugar and continue whipping until you have a stiff but not dry meringue.
5. Transfer the meringue to a piping bag fitted with a large round or star tip (whichever you like best) and pipe little meringue kisses onto a lined sheet pan.
6. Sprinkle the meringues with cacao nibs, then allow them to sit for 5-10 minutes to develop a slight skin.
7. Bake for 1 hour, until the meringues are dry on top and somewhat hollow-feeling. Turn off the oven and let them sit for an hour or two as it cools. If you think they may overbake, prop the oven open slightly.
8. Once set and cool, you can just pop the meringues off the sheet and keep in an airtight container. Even if it's a little humid, the cacao nibs will help keep them from sticking together.